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This decadent black tie mousse features layers of boxed cake, mousse, custard, and ganache. A chocolate lover’s absolute dream!

Every time we go to Olive Garden I promise myself that I will save space for dessert but nope, never happens. I had horrible chocolate craving, I just wanted to load myself with dark chocolate, and I don’t really have sweet tooth. All my hard work paid off at around 10pm when I was eating this huge slice of cake, it was all worth it. I loved this cake. It does take little more time and has lots of ingredients but it’s worth it.

Refrigerate overnight (preferably, unless you are like me and must have slice in few hours)

Recipe

A slice of black tie mousse cake on a plate

Black Tie Mousse

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Servings
12 servings
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins

Ingredients

  • 16 oz Chocolate Boxed Cake (bake per instructions)

Mousse

  • 1 tsp Unflavored Gelatin
  • 1 tbsp Cold Water
  • 2 tbsp Boiled Water
  • 4 oz Semi-sweet Chocolate Chips
  • 4 oz Cream Cheese (cubed)
  • 3/4 cup Heavy Whipping Cream
  • 1/2 tbsp Sugar

Custard

  • 3 Egg Yolks
  • 1/4 cup Sugar
  • 3 tbsp Flour (sifted)
  • 1 tsp Unflavored Gelatin
  • 1 3/4 cup Heavy Whipping Cream
  • 1 tsp Vanilla Extract

Ganache

Instructions

Cake

  • Bake according to directions. When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.

Second Layer: Dark Cream Cheese Mousse

  • Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for one minute then add boiling water. Stir until dissolved and clear.
  • Let this cool while you start whipping the heavy cream and sugar. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Fold this into the remaining cream.
  • Once you have completed, spread onto cake and refrigerate.

Third Layer:Italian Custard Mousse

  • Beat egg yolks until pale. Add sugar, flour and gelatin, beating until mixed. Bring cream and vanilla to a boil. On steam bath (placing pan with water on stove, on top cover with large bowl with ingredients)
  • In small potions add egg mixture into the cream, be sure to be stirring nonstop until custard begins to thicken. Cool and pour on top of chocolate mousse. Refrigerate while getting the icing ready.

Fourth Layer: Dark/White Chocolate Ganache

  • Bring butter and cream to a boil. In small bowl, put 2 tablespoons of white chocolate chips, pour little bit of cream over the chocolates. Pour the rest over dark chocolate and let sit for 5 minutes. Stir until smooth.
  • Let cool to slightly warmer than room temperature until it starts to thicken. Remove cake from fridge. Pour some of the ganache over top of cake and spread it evenly across top.
  • Make circles with white chocolate on top of the cake. With tooth pick make lines from middle to the edges. In between the lines go from edges to the middle.
Nutrition Facts
Black Tie Mousse
Amount Per Serving
Calories 797 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 35g175%
Cholesterol 214mg71%
Sodium 295mg12%
Potassium 480mg14%
Carbohydrates 58g19%
Fiber 6g24%
Sugar 34g38%
Protein 10g20%
Vitamin A 1497IU30%
Vitamin C 1mg1%
Calcium 135mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Posted October 8, 2012

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.